Makeover Deviled Eggs
Makes 12 Servings
Ingredients
- 12 hard-cooked large eggs, shelled
- 1/2 cup finely diced orange bell pepper
- 1/3 cup light canola mayonnaise
- 1 teaspoon Dijon mustard
- Kosher salt
- Freshly ground black pepper
- Tabasco sauce
- Paprika
Directions
- Cut the eggs in half, lengthwise. Remove the yolks and place in a bowl. Mash the egg yolks with the back of a fork. Add the bell pepper, mayonnaise, mustard, and the salt, pepper, and Tabasco sauce to taste. Stir to combine.
- Place the egg yolk mixture in a zip-top plastic sandwich bag. Seal the bag and snip off one bottom corner. Squeeze an equal amount of the mixture into each egg white half. Sprinkle with paprika to garnish.
Nutrition Information per Serving: 90 calories, 7g fat (1.5g saturated, 0.4g omega-3), 130mg sodium, 1g carbohydrate, 0g fiber, 6g protein, 20% vitamin C
How to Hard-Cook an Egg:
Have you ever hard-boiled an egg only to end up with an unsightly greenish ring between the yolk and the white? This occurs when the egg is overcooked and/or not chilled quickly enough. For a perfect egg every time, follow these four steps eggs-actly:
- Place eggs in a saucepan in a single layer and add enough cold water to cover by an inch.
- Bring the water just to a boil, remove from heat, cover, and let sit for 17 minutes.
- Remove eggs from saucepan and place in a bowl filled with cold water and ice. Cool for 5 minutes.
- To peel, gently tap eggs on kitchen counter to crack. Then roll gently, pressing down just enough to crush the shells all over. Peel under cool running water starting at the large end.